Kale Cafe Vegan Kitchen

110 N Beach St Unit 1, Daytona Beach, FL 32114 · Permanent Food Service · License 7408022

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 4, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

12 violations found

First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -manager discarded beans
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Tofu 60f less than 4 hours
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -2 small flying insects by mop sink
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -bottle of bleach on prep table
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -cookline , mop sink
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -brown sugar
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -front line reach in cooler
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -drink on ice machine -drink on shelf above prep table
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -mold like substance on wall around vents in prep area
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.